Mushroom Strudel

Working with filo dough is not as difficult as you might think, and this elegant mushroom dish is well worth the effort.

Yield 4-6 servings
Time 1 hour
  • baking sheet
  • small saucepan
  • wood spoon
  • colander
  • bowl
  • pastry brush
  • serrated knife
  • 1 pound mushrooms, chopped
  • 1 c cream cheese, cut into pieces OR cottage cheese
  • 1 c sour cream, yogurt, or a combination
  • 1 t salt
  • black pepper
  • 1 t dill
  • 1 c bread crumbs
  • 2 whole scallions, finely minced
  • ¼ c parsley, minced
  • 3 T lemon juice
  • 10 sheets filo dough
  • 3-4 T olive oil
  • ½ c poppy or sesame seeds (optional)
Directions Preheat the oven to 375°. Oil the baking sheet.

Cook the mushrooms over medium heat for 10 minutes. Drain and squeeze out all the liquid.* Place in bowl.

Add cream or cottage cheese, mix well, then add everything listed above up to ~~~.

Place a sheet of filo on clean, dry surface. Brush with oil, layer another sheet on top, brush with oil, and repeat until you have 5 sheets layered with oil.

Place half of the filling along one side, fold in the edges, and roll. Carefully transfer to baking sheet and brush top with oil.

Repeat with remaining filo and filling, so that you end up with two rolls. Sprinkle top with optional seeds.

Bake 25-30 minutes, until golden brown and very crispy.

Cut with serrated knife and serve hot or warm.

Notes *You can save this to add to your next veggie stock.

Adapted from Molly Katzen’s New Moosewood Cookbookread my review.

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